Barley Sugar

Name: Barley Sugar
Ingredients: one pound of loaf sugar; one teacup of boiling water; a quarter of a teaspoonful of cream of tartar

From The handy dictionary of cookery, 1890

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1925Calories

4 gProtein

490 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1925 kcal

Protein3.7 g

Carbohydrates490 g

Fiber2.6 g

Sugars453 g

Total Fat2.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium542 mg

Potassium274 mg

Calcium156 mg

Iron16 mg

Magnesium16 mg

Phosphorus33 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 15. The excerpt below is the record exactly as published.

Barley Sugar. Put into a clean pan one pound of loaf sugar, pour over it one teacup of boiling water, melt it slowly over the fire, stirring it frequently till it boils ; do not stir it after it has once reached boiling-point. Now add a quarter of a teaspoon- ful of cream of tart

Cook this with the app: pantry check, scaling, and the assistant.